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The Company operates a federally inspected food production facility together with a modern, high-volume convenience store, run as one integrated platform. TTM revenue is approximately $9.5M with approximately $1.5M of adjusted EBITDA, a roughly 16% margin, with both owned properties included in the sale. The production facility manufactures a branded specialty food line sold through regional retail chains, independent stores, distributors, and an online channel, supplies product to the Company's own store as its signature point of difference, and provides custom processing services to a loyal base of commercial and consumer customers across a broad regional draw. Federal inspection status creates a meaningful barrier to entry and structural demand from commercial customers who require an inspected facility, and the facility operates at capacity with no sales or marketing spend. The recently built convenience store offers fuel, a made-to-order kitchen, grocery, beer, tobacco, and lottery, and rings hundreds of thousands of transactions annually with an average basket driven by food rather than fuel-only stops. Fuel volumes are supported by modern storage infrastructure and established supply relationships. The platform benefits from a tenured team at both locations, combined purchasing power, and clear growth levers: a store-in-store rollout for a multi-unit operator, wholesale expansion with a first dedicated sales resource, and added production capacity on owned land. Ownership is pursuing a full sale of both operating companies and the real estate in connection with retirement and will support an approximately six-month transition.
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AcquiTrust Advisors is proud to present a rare opportunity to acquire a high-performing, high-margin Mexican Steakhouse that has become a staple of the Suffolk County dining scene. This is a powerhouse that blends the fast-paced energy of a premier Cantina with a chef-driven menu, making it the definitive go-to destination for quality Mexican dining and nightlife in the area. Strong Trending Financials: Newly released 2026 numbers show significant Year-Over-Year growth with exceptionally healthy margins. Sophisticated Modern Aesthetic: Boasts a custom, high-energy interior and a professionally equipped 'chef’s kitchen' in peak condition, requiring zero additional investment for years to come. Prime High-Traffic Location: Situated in a high-visibility hub with a long-term, favorable lease and consistent, heavy foot traffic. Dual Revenue Streams: A sophisticated bar program featuring premium tequilas and craft cocktails drives massive margins alongside a "best-in-class" dining menu. This business is a cornerstone of the local community, supported by a loyal following and a dedicated, long-term staff. Because the operational foundation is so well-established, a new owner can enjoy a smooth transition and focus on nurturing existing relationships while exploring natural expansion into catering or delivery services. It is an ideal acquisition for an individual looking for a stable, high-performing asset with a clear and steady path forward
National transaction benchmarks for food manufacturing businesses.
Under $500K
$500K to $2M
Over $2M
A variety of factors can cause businesses to trade outside this range, including earnings quality, operational transferability, key-person risk, growth trajectory, and geography, so a listing priced above or below the typical multiple usually reflects real differences in the underlying business.
Cofounder & CEO
Key diligence, valuation, financing, and transition considerations for buyers evaluating food manufacturing acquisitions.
Determine whether the business owns brands or manufactures for others. A branded maker controls its margins, its shelf relationships, and its marketing risk; a co-packer or private-label manufacturer trades brand risk for customer-concentration risk. These are different valuation problems, and the median earnings near 140,000 mean little until you know which model generates it.
Verify food-safety registration, certifications, and inspection history first. Food manufacturers operate under federal and state food-safety regimes, and many customers require specific third-party certifications. A lapse or recall history is both a liability and a barrier to keeping the customers who depend on the certification.
Get revenue by customer and by channel before trusting the top line. A co-packer with one anchor customer or a brand dependent on a single retailer is fragile; diversified channels are more durable. With a revenue base near 920,000, the concentration profile, not the revenue figure, tells you how risky the earnings are.
Assess production capacity and whether the facility can grow with you. Roughly 18 percent of these businesses own their real estate, and processing equipment is both valuable and specialized. Understand current utilization, the cost to add capacity, and whether the facility is the constraint on growth.
Model the working capital tied up in ingredients, inventory, and shelf life. Food businesses carry perishable inputs, inventory cycles, and sometimes seasonal demand, all of which lock up cash. Understand spoilage, shrink, and the cash conversion cycle, and size the working capital you must fund.
Use the moderate seller-financing norm to bridge transition risk. About 18 percent of these sellers advertise financing, which gives room to structure a note or earnout that keeps the seller engaged through recipe transfer, customer introductions, and certification continuity.
Answers to common buyer questions for this market.
